<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. In 13-inch by 9-inch metal baking pan, spread 1 cup coconut. Bake 6 to 8 minutes or until golden, stirring once. Cool. Wipe out pan, line with foil; lightly grease foil. In food processor, finely grind toasted coconut. Add flour, confectioners&amp;#039; sugar, and 1/8 teaspoon salt; pulse to blend. Add butter. Pulse until blended. With spatula, spread dough into even layer in pan. Bake 30 minutes or until golden brown. Cool on wire rack. In 2-quart saucepan, whisk granulated sugar, cornstarch, and 1/8 teaspoon salt. Whisk in coconut milk until smooth. Heat to simmering on medium-high, whisking frequently. Simmer 2 minutes or until very thick, whisking. Fold in untoasted coconut. Cool slightly. Spread in even layer over cooled crust. Place chocolate in medium  microwave-safe bowl. Microwave on High 2 minutes in 30-second intervals until almost completely melted, stirring between intervals. Stir mixture until smooth. Pour and spread chocolate over coconut filling. Refrigerate until chocolate is set. Cut into 1-inch by 2-inch rectangles. Store bars in airtight container in refrigerator up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a15049/coconut-joy-bars-recipe-ghk1212/>